Directions
Quarter potato into 4 long wedges. Now cut into 1 inch chunks. Put into a put with enough water to cover the potatoes by 2 inches. Cover and bring to a boil and reduce temp to medium high. Cook until fork tender, about 20 minutes. While potatoes cook get this milk mixture together.

Add butter to a sauce pan on medium high heat. When it starts bubbling add the jalapeno, reduce heat to medium and cook for 2 minutes. Stir a few times while cooking. Add garlic, stir up. Add milk and stir. When milk gets hot reduce heat to low. Do not boil milk.

Drain mash potatoes and a hefty pinch of salt and pepper, mash. Add some of the milk mixture and mash (make sure you get the garlic and peppers). Repeat until the texture is how you like it. Taste and adjust salt level. If other food is not ready put the lid back on the potatoes.